CSDL Luận văn _ Luận án
Khoa Tiếng Anh
An analysis of the suggested translation chapter 6 & 7 from the book “ How to become a better negotiator” (2nd edition) by Richard Luecke and James G.Patterson, 2018
- Tác giả: Nguyen Thi Thu Thuy |
- Giảng viên hướng dẫn: DoanThi Thanh Trang |
- Chuyên ngành: Tiếng Anh Biên - Phiên dịch
The chapters that author choose to translate are chapter 1 “ Three Indispensable concepts” and chapter 6 “ The importance of sertiveness”. Those chapters concentrate on common situations when negotiating. They guide how to face with some harsh conditions and help readers more flexible and rigid in business.
An analysis of the suggested translation of chapter 7 from “Nutrition for healthy living” by Wendy J. Chiff, 2011
- Tác giả: Luu Thi Tram |
- Giảng viên hướng dẫn: Phan Thi Nhu Gam |
- Chuyên ngành: Tiếng Anh Biên - Phiên dịch
Part A: Introduction: includes rationale, aims and objectives, scope of the study, text features, text length, text source, text organization and text organization of the study paper; Part B: Development, including: Chapter 1: Theoretical background of translation. Chapter 2: Suggested translation; Chapter 3: Analysis of some typically difficult words, idiom, phrases and structures. Chapter 4: Difficulties and solutions; Part C; Conclusion and suggestions: This part presents the summary of the findings and experiences I have gained through this graduation paper and some proposals which I want to send to my university and department.
An investigation into the real situation and some suggestions for enhancing the quality of inbound tours in the Central Vietnam at Exo Trav
- Tác giả: Nguyen Thi My Duyen |
- Giảng viên hướng dẫn: Phan Thi Nhu Gam |
- Chuyên ngành: Tiếng Anh Biên - Phiên dịch
Researching the real situation and evaluating the process of the implementation the inbound tour program in the Central Viet Nam of the company. From that, proposing solutions to improve the quality of inbound tour program in the Central Viet Nam at EXO Travel.
An investigation into the real situation and some solutions to improving the service quality of the food and beverage department at Vinpearl luxury Danang
- Tác giả: Nguyen Ngoc Thuy Trang |
- Giảng viên hướng dẫn: M.A. Dinh Thanh Hieu |
- Chuyên ngành: Tiếng Anh Du lịch
This graduation paper aims to investigate the real situation and provides some practical suggestions to bettering the service quality of the Food and Beverage Department. This small-scale case of study sought to identify real problems, as well as mistakes, and weakness by doing some research, observing, making a survey and working in real life. Base on which, I could show clearly the main limitations in the service quality of the resort, its staffers, or the management etc. that Vinpearl is facing with and put forth some solutions to improving their quality.
An investigation into the real situation of restaurant service and some solutions to attracting guests to oriental restaurant Vinpearl Luxury Danang
- Tác giả: Tran Thi Thục Nhi |
- Giảng viên hướng dẫn: Phan Thi Nhu Gam |
- Chuyên ngành: Tiếng Anh Du lịch
Introduce the basics of the service quality, find out the realities of restaurant service attracting guest to the restaurant. Thereby offering solutions to improve the efficiency of attating guests in Oriental restaurant, Vinpearl Luxury Da Nang.